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Tag Archives: tortillas

I find myself drooling over Mexican food pictures quite often and wishing someone would invent a drone service to deliver endless chips and salsa, chimichangas, and margaritas to my doorstep. Because at this point in my life with two small children, we almost never go out to eat. So, to make the best of it, I try to make whatever I’m craving at home, which is probably better in the long run since it’s cheaper and healthier that way. Plus, no one tries to charge me $14 for a margarita around here either!

Ingredients:

1 lb ground meat (whatever you’re into these days)

1 package of taco seasoning

1/2 sweet onion chopped

3 mini bell peppers chopped (or 1 regular bell pepper)

1 jalapeño chopped (seeded and deveined)

3/4 c water

16 oz Velveeta

1 can Rotel (drained)

1 can diced green chilies or 4 roasted green chiles chopped *In Texas it’s easy to find these year round at the Mexican grocery stores freshly roasted. But canned versions are found practically everywhere and just as good.

1/2 c milk

Tortillas

Garnishes like lettuce, tomatoes, and sour cream

1. Put your chopped peppers and onion into a skillet and drizzle with olive oil. I like to cook these about 10 minutes on medium high heat to give them a head start.

2. Now add your ground meat to the pan and cook until browned.

3. Now drain off any excess fat from the pan. I find it’s easiest to do this with a metal dinner spoon.

4. Now add your taco seasoning and 3/4 c water. Bring to a boil, then turn to simmer and stir frequently. It will be done in about 5 minutes.

5. To make the cheese sauce, break up your 16 oz Velveeta and put in a sauce pot over medium heat and add your green chiles, drained Rotel, and milk. Stir frequently to help cheese melt and incorporate with everything. Mmm cheeeeeese 🙂

6. Now it’s time to stuff, roll, and smother your burritos! Don’t be afraid to drown them puppies! Yum!

Y’all know I love to buy meat in bulk and cook my fabulous meals on the cheap, but coming up with different recipes with the same meat can be tricky! Making 2-3 different meals with the same meat can help break up your dinners so it feels like you did the whole thing that night brand new. This recipe uses leftover pulled pork, and there are so many different things you can do with pulled pork besides BBQ sandwiches. This and my pork tacos are probably my two favorite Mexican themed dishes to do with leftover pulled pork. Also, there aren’t really measurements for this because each person will obviously have different amounts of leftovers, so I tried to take good pictures of the portions I used so you can get an idea for when you do yours.

1. First put all your pulled pork in a mixing bowl. Pure guesstimate here, but I’ll say this looks to be about 4 cups of pulled pork.

2. Take a few handfuls of your favorite shredded cheese, a few spoonfuls of sour cream, caramelized onions, green chiles, and a little salt and pepper and put it in your mixing bowl.

3. Give it a big stir and it should look something like this:

4. Get your enchilada sauce and smear a few spoonfuls at the bottom of a baking dish.

5. Start stuffing your enchiladas by putting a few spoonfuls of the mixture in the tortillas. It helps if you warm them up a little first by wrapping them in a damp paper towel in the microwave for a little bit to prevent them from cracking.

6. Once your dish is full of enchiladas, pour your sauce on top and top with shredded cheese.

7. Cook in a 350 oven for about 40 minutes or until cheese is melted and sauce is bubbly.

This is a side note, but if you’re one of those people that packs lunches for your husband or likes to have individual freezer homemade meals, I like to do a few individual enchiladas here to be placed in the freezer. Assemble, cover with plastic wrap, then a layer of foil and freeze. To cook later, remove foil/plastic wrap and place in oven/microwave for a tasty individual meal.

Take a look at this little beauty! That is the delicious inside of my chicken quesadillas before I put the top on. I usually use whatever meat I have leftover in my fridge (steak, chicken, pulled pork, etc), and in this case I used leftover grilled chicken.

1. Put your peppers, onions, salt, pepper, drizzle of olive oil, and butter in a skillet. Sauté about 15 minutes on medium to high heat, then add garlic and sauté another five minutes.

2. In a different skillet you can either drizzle a little olive oil in it or rub with a little butter to get it ready for the tortilla. Place tortilla in, sprinkle with one layer of cheese, and put as much meat and veggies as you want on there.

3. Put another layer of cheese on top of the meat and veggies and put another tortilla on top. *Note* I used flour for my husband and corn tortillas for me. I let them cook a little longer in a little extra butter and got it nice and crispy. Let me tell ya, it was delicious!

4. Flip that bad boy over and allow both sides to become deliciously golden. That was so easy, I bet you didn’t even have to set your wine glass down!

1. Combine Italian dressing, lime juice, seasoning, and tequila in ziplock bag. Shake until combined and place your meat in there to marinade at least four hours. I usually do mine the morning of the day I’m cooking them for dinner. Here is a picture of my all-time favorite fajita seasoning:
2. Sauté on medium to high heat onions, peppers, butter, olive oil, salt, and pepper in a large skillet until it begins to caramelize. Then add chopped garlic and sauté another 7-10 minutes. It will look like this when it’s ready:
3. Throw your fajita meat on the grill and cook until you reach desired doneness. Slice up and serve on warm tortillas and top with sautéed veggies, pico, sour cream, cheese, or whatever else you like on your fajitas. Don’t forget your margarita 🙂

Do you ever have one of those days where you look at your bank account and go “Ahhhhhhhhh!”? Well fear not because this is one of the cheapest meals you can make for your family or even a crowd, and it’s absolutely delicious! Mexican is my favorite type of food to eat (and cook) and this will be a forever favorite whether I have $10 or $10,000 in my account!

1. Pour oil into a skillet about 1/3 of the way up the side. Heat on medium to high heat for about ten minutes before putting in 1-2 corn tortillas. You’ll want them to be beside each other, not overlapping. You’ll fry these anywhere from 8-15 minutes depending on the temperature of your oil. Flip them over several times using tongs to ensure equal cooking on both sides. You’ll know they’re done when they are golden and crisp like a chip.

2. Once tortillas are cooked take out and place onto a cookie sheet lined with paper towels. Season one side with Tony Chechare’s seasoning and place in the oven at 200F. This will keep them warm and crispy while you’re cooking other batches.

3. Once you’re done with your tortillas place refried beans in a microwave safe bowl and microwave on high for one minute with a handful of cheese. Feel free to also season with salt and pepper should you feel the need.

4. Using a knife spread heated cheesy refried beans in a thin layer on your chalupa (or tostada – I’ve heard it called both). Then top with another sprinkle of cheese, lettuce, tomato, onion, and sour cream if desired. You can add meat to these if you like on top of the bean mixture, but I like to keep mine cheap and simple! However, my husband topped his with leftover chili, and of course you could always add shredded chicken or taco meat as well for more traditional meat toppings.